That’s the thinking behind The Block, the first restaurant from the creative minds of Kai and Norma Jean Salimaki. The couple have opened many restaurants around Calgary; Norma Jean helped launch Catch, Vin Room and Notable, where she was restaurant director for its first years. Kai was opening chef at Vin Room, the National beer halls on 17th and 10th avenues, and Double Zero Pizza downtown, to name a few.

But those restaurants were always for other people. Now it’s time to open their own.

The Block at 2411 4th Street N.W. (403-282-1339403-282-1339) shows the years of experience the Salimakis bring to the business. The space, Rembrandt’s for decades, has been gutted and put back together. The 136-seat room is clean and sleek, with windows south and east, highlights of light blue and brown and a sunny patio facing south. There’s abundant parking out front — the building was initially built as a Safeway — and a casual neighbourhood tone.

Clustered, hanging Edison lamps and antique cupboards add a touch of agrarian rusticity to the look and hickory-topped tables amplify the “block” theme. (The “block” is a cross between a “neighbourhood block” and a “butcher block.”) A hefty harvest table occupies one space and long banquettes wrap around the walls.

The kitchen is spacious and well-designed and the quartz-topped bar backs onto an eclectic supply of craft beers, Old World and New World wines and liquors. And back in one corner, 10 VLTs flash their lights, a legacy of Rembrandt’s. The VLTs were — and still are — a question for the Salimakis. They debated removing them, but decided to give them a try and see how their customers respond. If it doesn’t work, they say the space could become a private dining room.

When asked what the menu will be like, chef Salimaki struggles with a label. “It’s the kind of food I like to cook,” he says. “Whatever is fresh, local and seasonal.” Salimaki describes his style as “simple, but tasty.”

Call it contemporary Canadian for simplicity’s sake. The menu includes lobster ravioli with succotash ($16), salmon gravlax ($12), a Block “chop” salad ($12), a prawn po’ boy sandwich ($15), pork shoulder with celery root and white bean hash ($24), Arctic char with cauliflower and potato gratin ($24), and lemon curd with blueberry sorbet ($7). There are no tacos and only one flatbread on the menu — chef Salimaki says he had enough of both at Double Zero and the Nationals.

So, while Kai Salimaki handles the kitchen, Norma Jean will assume the role of secretary, handling the books and providing care for the couple’s three kids. This was another key element to their decision to open their own place. With Kai as executive chef at other restaurants and Norma Jean in key management roles, there were too many babysitters added to the mix. Now the couple hopes to have more time for their kids.

To achieve their goals, the Salimakis have enlisted the help of another seasoned industry veteran as general manager — Timo Salimaki, Kai’s brother. Timo has worked in service and held management positions in almost as many restaurants as his sibling.

So 4th Street N.W. continues to be a burgeoning area for restaurants. With 4th Spot, Shigatsu, Sura, Flavours, Velvet Café and John’s Breakfast nearby, there’s a charming collection of dining options.

Plus a little historical bonus. The Block is located across the avenue from Calgary’s first McDonald’s, still operating after almost 50 years.

***

If Stampede has left you feeling a little overloaded on pancakes, mini doughnuts and beef, maybe it’s time for a salad. So if you’re near the corner of Stephen Avenue and 2nd Street S.W., look for a green-and-white striped food trike called Lettuce Beet. Kirsten Lankester has left the oil and gas sector behind and is peddling (and pedalling) fresh, organic salads during weekday lunch times.

Right now, just a few weeks into her business, Lankester is serving three salads, packed with ingredients like spinach, kale, broccoli, quinoa, goat cheese, roasted chickpeas and pumpkin, sunflower and sesame seeds, along with hand-crafted dressings. The salads are $10 each and are a huge, hearty lunch size.

In addition to the street corner, Lettuce Beet is at www.lettucebeet.com and 403-660-5596403-660-5596.

John Gilchrist’s restaurant guide to Calgary, Canmore and beyond is available in bookstores and specialty food shops. He can be reached at escurial@telus.net or 403-235-7532403-235-7532 or follow him on Twitter at@GilchristJohn

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